Looking for a quick and easy gluten free chocolate cake? This one is so simple that you can make it one pot and it doesn’t need a drop of frosting. I’m hooked on this thick, fudgey, yet cakey treat. I made it a couple of weeks ago during our Super Bowl party and it was gobbled up in mere minutes by our boisterous gang of guests.

If you are not in the mood for white chocolate, or wish to make a more Paleo/Primal treat, replace the white chocolate chips with dark chocolate chips. Replacing the white chocolate with dark chocolate turns this dessert into a healthy treat with high fat coconut milk (great fat to anchor your blood sugar levels) as well as almond flour and eggs (full of good proteins that also anchor blood sugar levels and keep you satiated).

In terms of substitution questions, feel free to try this replacing the eggs with some other ingredient of your choice. If you replace the eggs, or any other ingredient in this recipe, for that matter, please leave a comment and let us know how it goes! It took me quite a few tries to get this recipe just so, therefore I’m really not sure how it would work with various adaptations –the only way to find out is to give it the old college try.

The chocolate cake in your cookbook is my go-to when the craving strikes. I have made that recipe a thousand an one ways with peanut butter frosting, cream cheese frosting…using the batter to make cookie sized cakes and then using those to make ice cream sandwiches…it is so versatile and divine.

I have one caution when it comes to adding eggs to warm ingredients…be sure to mix the eggs well before adding them. In a similar chocolate cake that I make, I did not mix the eggs well enough and when I cut the cake there was an egg yolk staring back at me…very funny!

You can also make flax eggs, similar to chia eggs…gelatin is a sub as well. I’m sorry I don’t have the measurements; I’m sure google would know. ;-) I am gluten, dairy and egg free and use Ener-G egg replacer, which is easily found at amazon. Hope this helps!

I have made this recipe twice, both times without eggs and the white chocolate. The first time I used 2Tbs of ground flax and mixed it with the chocolate/coconut milk mixture. The cake was flat in the center (great for laying sliced fruit in the center) but the taste was amazing… Moist and rich.

The second time I tried with 2Tbs flax and mixed 2Tbs Ener-G into the dry ingredients. The cake stayed much thicker but came out a bit more dry and does not have that intense chocolate taste I love (I may have also left it in the oven a few minutes too long). I had some of your Vegan Chocolate frosting in my fridge and put a thin layer on top. My family has now devoured both cakes, but I think I will go with recipe 1 above for my son’s birthday party next week (making it 5 times for a layer cake!).

I also make this in a spring-form pan with parchment so I can easily get it out for layering without risk of breaking the cake. Hope this helps everyone with their egg-substitute questions!

Ener-G Egg Replacer is supposed to be mixed in water before using (1.5 tsp powder to 2T water) and then mixed well. Maybe your cake #2 would have turned out better if the egg replacer was not used dry?

Good point. I have tried that in other recipes (I can’t recall if I’ve tried that for this recipe) and found that they stay too wet when I mix the Ener-G with water first like the directions call for. Now I just add a couple Ts of water once the wet and dry ingredients are mixed to get the right consistency. I’ve gotten used to eyeballing it! I’m making this cake again now (almost a year later!) for my son’s friend’s birthday and have made it several times since… It’s one of my favorites!

This looks so yummy, a moist and rich chocolate cake! And really easy to make too!
I guess you could add some fresh dessicated coconut instead of the white chocolate chips, to make it dairy-free when you can’t find any df white chocolate chips.

Are the white chocolate chips the only sweetener in this cake?
As I don’t care for white chocolate I was wondering how substituting with nuts would be and if so, would you use Agave nectar for the sweetener? I realize you haven’t tried this but what is your educated response to that? I love your simple recipes and they are so adaptable!!

I do believe that the “sweetener” is the 1 cup of dark chocolate chips and 1 cup of white chocolate chips as they are pretty sweet. I am looking forward to trying this recipe as well, but I will have to try an egg replacer (Ener-G) and I do not care much for white chocolate so I will have to figure out something for that part. :D

today I made this cake and somehow I totally ignored that dark chocalte isn’t sweet at all, so I didn’t use the white chocolate for the dough, just on top of the cake.
Now it tastes like bread – a bit almondy but not chocolatey at all :(

Made only 1/2 recipe tonight, but will be making whole recipe tomorrow!!! And probably many more after that. :)

Soooo moist and yummy as well as FAST and EASY to make – the very best chocolate sugar free / low carb recipe I’ve made to date. I used all semi-sweet chocolate (Sensato’s sugar free mini chips)and it was dark, rich and heavenly. Thank you for an awesome and super EASY chocolate cake recipe.

This looks so good but we can’t eat dairy. I wish they would make these white choc chips dairy and soy free too. OK but we so need a treat around here so I’m going to make this cake but swirl in some peanut butter. My son will love it. He already wants to move in with your family.

This is a very moist, darkly chocolate luxurious treat, and very easy. Thanks, Elana. I made it today and added some coconut palm sugar. I didn’t have white chocolate, so substituted dark chocolate which wasn’t sweet enough to carry it. We’re enjoying what’s left of if.

I’ve only just discovered your blog, and am really excited about all the recipes. This looks fantastic. I am always looking for gluten-free varieties for my sister, so can’t wait to try some of these out.

We had to make a few modifications, just a couple though, but it turned the cake in a triple chocolate cake!
* We used Dark Chocolate Chips instead of white
* We used Unsweetened Chocolate Almond Milk instead of coconut milk
* We added some Chocolate Flavored Stevia Drops

AMAZING! So soft and sweet and chocolaty! It was just perfect along with a glass of almond milk! Everyone in the house gave it 10 stars!!

As others have discovered, this cake is yummyliciuos! It barely lasted 24 hrs although I had hoped it would last a few days for just two of us. I baked it in a toaster oven which worked out fine. Thanks for all your wonderful recipes, Elana.

This cake looks yummy. I bought 5 lbs of almond flour and have used it twice for two of your cookie recipes. The problem I’m having is my cookies come out greasy. Both recipes called for 1/2 cup of grape seed oil which I used. Not sure why this is happening. I made the chocolate chip cookies and the double chocolate mocha cookies. Any suggestions would be greatly appreciated.
Thanks!

I made your double chocolate mocha and double almond chocolate chip cookies.
I used Honeyville blanched almond flour bought at Amazon. The double almond
chocolate chip cookies were especially oily, had to put them on a paper
towel after I took them off the cookie sheet.

I just made this cake and it was fabulous, and beyond easy. We used mint chips at my son’s request, and it was great. I highly reccomend the substitution if you want to experiment. We may try peanut butter next time. Keep the recipes coming. We love them!!

Could you clarify what type of coconut milk you used? Canned or from the dairy section of store. Btw, there is a new supplier of coconut milk (don’t want to get in trouble for dropping name), but they make soy milk too, and wanted to know if you have tried this new coconut milk in your receipes. Thanks, and please continue your great blogging. Totally love it, and use receipes often.

Elana – just discovered your blog and LOVE IT! Thank you so much – what a huge encouragement to find your recipes and Spunky Coconut’s too. I have a daughter struggling with a brain injury and we find eliminating many foods allows her to function better. We are doing this trial and error, and if we find she can think better without something, we eliminate it. Still need to flex and have some fun, so, I converted this recipe into brownies and changed it up a little, to meet our super low sugar needs. So incredibly thankful! Keep posting your wonderful ideas!

hi there! just wanted to share our experience with this cake….delicious!! i subbed coconut flour, as my son is allergic to nuts, and we didn’t even use the white choc chips b/c we didn’t have any. the coconut flour soaked up the wet ingredients so i added a glop (my measurement) of applesauce and this came out kind of like a brownie cake…the kids ( and I ) loved it! thank you for such a great blog! would love to see more recipes using coconut flour for allergy relief, and we don’t bake a lot with grain flours at all, trying to be grain free. thanks again!

I have been a fan of your recipes ever since I discovered them while searching the web a couple of years ago when I had to go sugar and gluten free for a short time. My 12 year old son and I just made this today- it is quite yummy! We have been trying to cut out gluten here and there and decided to experiment a bit with almonds to see if my kids would like the flavor. I just used regular almonds I had on hand and chopped them up in the processor. The kids all loved the end result! I love how easy it is to make. Few ingredients and not much clean up. I will be getting almond flour to use from now on if it will get my kids to eat more nuts!!!

I love your blog and all your information, I have tried numerous recipes & have been very pleased with the results. I am trying this cake in my donut pans and then dipping into almond and white choclate glaze and topped with chopped toasted almonds and cocoa nib mixture for crunch.

This is the best recipe yet! I have tried lots of your recipes as I have an aunt who has gluten free foods, although I am finding I am eating more this way myself.Your blog is fantastic and the books great too. Thanks

I saw this recipe and wanted to make it right away and I did not have any almond flour and couldn’t find it at the store (tried 2 WF markets and they didn’t even have Bob’s which I know you prefer not to use). So I used a GF baking mix which contains some bean flours and potato starch. I made the batter and it tasted terribly bitter so I thought the cake would be just as bad. To my surprise it was GREAT. I used chocolate and white chocolate chips and it came out barely sweet which to me is good. Then I sweetened it up with some agave and vanilla flavored neufchatel cheese and wowsers!!

Delicious! This recipe makes a wonderful cake that didn’t last long in our house. It was so moist and decadent. I am making it again right now. Thank you for this and your chocolate chip cookie recipe. i will be trying others soon.

This was amazing Elana!!!!!! You know it was good when the pickiest kid in the world gave it two thumbs up! We could not detect the almond flour at all! I did not have white chocolate chips, so I used 1/2 cup butterscotch which I just sprinkled on top. Everyone asked for seconds. This is decadent! You would never know this was GF and had only the sugar from the chocolate.
Thank you so much!!!!!!!

Made this last night, or rather, supervised my 5 year old daughter making it last night. its an easy and quick recipe, and the only changes i made were that i used 100 grams dark chocolate and 100 grams milk chocolate (only dark would suit me fine but i think may be a bit strong for the kids), and to decorate the top i used white chocolate buttons, and i baked it in a 7″ springform pan.

i love the fact that there is no butter etc. in this recipe and no sugar either. However, i would not call this a cake exactly, more a brownie i think, or something in between the two, because it doesnt really keep its shape as a cake very well – as Elana made it, it probably IS better in a pyrex dish or brownie pan rather than as a cake.

it was delicious, but i have to say, i prefer Elana’s chocolate orange torte if you are after a chocolate cake; this one just didnt satisfy 100%. It may be better as some people here have commented to use just dark chocolate and no white at all. You may get a richer chocolate cake that way.

Sorry, forgot to add – i blitz my own almonds (with their peel on) and use those in all recipes, as almond flour costs much more than buying almonds (here in the UK anyway). So every recipe i have tried i have used almond meal not blanched almond flour, and have had no problems at all. (if the food processor is giving coarse results simply take that mixture and blitz it further in a coffee mill.)

I would like to make a yule log with almond for Christmas. The batter must be so that it can be rolled (genoise made with cake flour).
Please let me know what recipe you have for my request.
Thank you,

I have a hormonal condition and can’t process high GI carbs and definitely not glucose! I almost cried with happiness when I found your site, I can’t thank you enough. I recently made this black and white cake for a friends birthday and had everyone shocked that it was dairy, flour and sugar free!! It is sooo delicious and with the stevia sweetened chocolate these days, the perfect treat. Keep the amazingly good work coming!

I’ve been gluten-free and low GI for a little over a month now, and the chocolate cravings are starting to get the best of me… I’m so glad I found your site! This cake is so delicious. Exactly what I need when the cravings hit! Really easy to make. I used a corningware dish since I don’t have a square pyrex dish. Just had to add 10 minutes to the baking time.

All I can say is wow!!! Whipped this up and my husband loves it, and he is a gluten eater.
These are so unbelievably delicious and so easy. I confess I added more white chips. Love this!
Thank you for another great recipe! You have really inspired me as I have never been so excited about being in the kitchen!

First things first…love your blog. I have made many of your recipes and they are always delicious. Ok, so I admit that as I was making these, I was assuming they would not turn out well, simply because they were SO ridiculously easy to make. Man, was I wrong! These were fabulous!!!!!! (I am saying “these” because I made mini-cakes out of the recipe. Decreased the oven temp to 325 and baked for 25 minutes due to pan size difference.) I substituted butterscotch chips for the white since my husband really likes them. Fabulous! Next time, I will put extra of the dark chocolate chips instead of the white, which I am sure will also be yummy! Thanks for this delightful and crazy easy treat!!!!!

Since I could not get hold of the Dagoba Chocodrops, I substituted 2 tbsp coconut oil, 2 tbsp honey and 3/4 cup unsweetened cocoa powder. I also used 70% dark chocolate chunks from Whole Foods in place of the white chocolate chips. The result was very rich, and not overly sweet.

I had to bake it a little longer (30 minutes) and allow it to cool completely, before the squares could be cut without crumbling apart.

I just made this and it turned out beautifully!! It was moist, lofty, and chocolaty! It is not that sweet. In fact its borderline not sweet enough for me but somehow it works. I might add just a touch of agave next time. Overall though its totally yummy!! I would definitely try it for cupcakes or mini cupcakes for kids next time.

I had to make a few minor adjustments/substitutions:

1) I did not want to open another can of coconut milk so I used a touch of almond milk for the remaining little bit of measurement.

2) I ran low on almond flour so I added rice flour for what I didn’t have. So it ended up being probably 1/2-3/4 almond flour and the rest rice flour.

3) I mistakenly added baking powder instead of soda at first then added the soda. So my cake had both in it.

4) I added more chocolate chips to the batter! I thought this was a nice addition.

I make this with ground flax meal as substitute for the eggs, it’s even better!! The flax meal makes it more dense and gooey, more brownie like than cake like. The substitution is 2 tablespoons of ground flax seeds soaked in 6 tablespoons of water for two hours before baking. Use exactly as you would the eggs.

Wow! Just made these and they were amazing, didn’t tell my husband they were gluten free! I forgot to put the white chocolate chips on the top but that didn’t matter. He loved them, I may put some chopped nuts in next time! Looking forward to surprising the family with many more of your gf/paleo recipes! Thank you this is a brilliant website.

I thought this was going to be a disaster. There was only white chocolate bars-no chips- at the store. I only bought 1 bar but needed 2. I grabbed a lite coconut milk at the store instead of regular and didn’t read the recipe correctly and only had semi-sweet chocolate chips. I ended up mixing the lite coconut milk with coconut cream, which was already in my cupboard-1/2 and 1/2. In spite of all the little things that were not right, the cake turned out to be fantastic–light and rich at the same time. My husband has already had seconds.

I just did a practice run of this for my sweet girl’s 13th birthday later this month and OH MY is it delish!! We are egg allergic, so I let 2tbsp of flax meal soak in 6 tbsp of warm water for about 4 minutes and used that in place of the 2 eggs. It turned out perfectly! Now we just have to decide on the best vegan frosting to use…although it doesn’t even really need frosting!

I’ve had this printed out for a long, long time but finally made it today. I subbed more semi-sweet chocolate chunks for the white chocolate since we don’t like white chocolate (the same chocolate I melted down with the coconut milk) … this recipe is AMAZING! We absolutely loved it! My family of 4 devoured the entire thing after a big dinner and begged me to make it again. Thanks for yet another FABULOUS recipe!

In the ingredient list you retire “chocolate chunks”. In the recipe instructions the write “chocolate chips”. I’ve noticed this incongruency and other recipes, including one I made yesterday that did not turn out quite like I expected. So which is correct for this recipe as well as the. Double chocolate walnut brownies- the recipe I made yesterday? Thank you!

Most of these recipes show chocolate “chunks” in the ingredient list. Then in the directions it’s listed as chocolate chips. Is there a reason why we are not using chocolate chips from the beginning and are breaking up chunks of chocolate into a coarse sand consistency? I’d love to see a picture of what course seeing consistency looks like….

I made this for my birthday the other day. It was delicious!! I used mint chocolate chips in place of the white chocolate chips. It was even better the second day, and (best of all) didn’t make me sick! ;-) Loving my new paleo-ish lifestyle!!

Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer.
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